Apr 3, 2012

A foolproof method for making perfect brown rice that is never sticky.

I can make white rice in my sleep, rice was a staple in my home growing up and a task my mom taught me at an early age. So naturally you would think making brown rice would come easy to me. Nope!

I never liked making brown rice because it was hit or miss... until I found this recipe on Saveur. Now I can make perfect brown rice every time and because I make large batches, I use it during the week to create easy sides.

I've played around with the original recipe quite a bit and found the perfect ratio of rice to water. If you are making 2 or 3 cups of rice, double or triple the recipe.

Thanks, this recipe works perfectly with metal cookware. I use my un-glazed pure clay pot to cook any kind of rice and always turn out fluffy and separated for each grain without adding any oil. It cooks the food with far infrared heat emitted from the walls and cooks the food from deep, making the rice fluffy. The unique steam locker lid seal steam & water soluble nutrients inside to give you healthier. Most important is that my pure clay pot is non-toxic, metal and chemical free (does not react with food). I got it from mecware.US

LOL it is so funny the questions people ask and ask and dont read... REMOVE THE POT FROM THE HEAT, PUT RICE BACK INTO THE SAAAME POT, COVER TO LET THE STEAM FINISH COOKING THE RICE.... TURN OFF BURNER!!! Does it MATTER at this point if you return it to the same burner or not?????????? LOL WOW!

I imagine the reason they asked about using the same burner was because if you have an electric stove it would still be putting out quite a bit of heat. For those of us who cook a lot it may have seemed like a no brainer but for those who don't it probably was a bit confusing....Let's be charitable, sure there would be many areas that you or I would be likely to ask questions that would seem ignorant to others.

I am so glad "Anonymous 3/27/14, 1:55 PM' put things in the proper perspective. There are many individuals who are inexperienced chefs. If they are in the learning process, ridicule is the last thing they need as it is discouraging. We should be more supportive and patient; especially when dealing with people we do not know.

Good grief, this is a forum for cooking and asking questions. Why do so many people need to get nasty about it? I had the same question... when returning the rice to the pot, do you turn the flame off or not? That's a valid question. RELAX..NOT THAT SERIOUS.

Best way I've found is to use the Cooks Illustrated method and bake it. No worries about it being scorched, stirring, or anything else. I make a huge batch and freeze it in individual servings. Much cheaper and healthier than the shelf-stable rice packs!

I agree. I bake my brown rice... I don't measure, so I couldn't tell you the amount of rice to water, but I've never had it turn out soggy. I like to make extra brown rice for fried rice or other things.

I think it'll take some trial and error to figure out the method that works in your particular rice cooker. The main thing is that it takes at least twice as long to cook as white rice. If your rice cooker doesn't have a timer, I've read that you'll get good results if you let the rice sit and soak on "warm" for 30 minutes or so before running the rice cooker, and then "warm" again for 10 minutes after. To some extent, you can mess with the time by increasing the amount of water, as well.

Maybe google your specific rice cooker? Mine came with a booklet that tells me exactly how much water I need to add for brown rice --- it's usually more than what I need to add for white rice but I can't remember how much.

DirectionsPreheat the oven to 375 degrees F.Place the rice into an 9 x 13 baking dish.Bring the water, butter, and salt just to a boil. Once the water boils, pour it over the rice, stir to combine, and cover the dish tightly with heavy-duty aluminum foil. Bake on the middle rack of the oven for 1 hour.After 1 hour, remove cover and fluff the rice with a fork.

I've been making brown rice using this method for awhile now and it's great! I've cut back a great deal on the butter, but I've found that even a small amount of butter makes brown rice tastier (especially for people who think they don't like brown rice).

This is exactly the Alton Brown recipe. It works perfectly every time. No sticking to bottom of pot. Grains stay separate. Try adding diced onion and carrot, some browned chicken thighs and use chicken stock and small can of tomato sauce for part of the liquid. (Almost) instant Arroz con Pollo.

Being an original hippie garden girl, I learned the best way to produce a wonderful nutty brown rice, is to:

1. heat a good heavy pot that has a lid2. rinse 2 cups of short grain brown rice well3. add the brown rice to the heated pot and stir until the rice become dry and exudes a slightly nutty aroma4. off the heat add 1/2 teas sea salt and stir in (at this point I also add at least 4 cloves of garlic whole, gosh it is sooo good with the Brown rice, but you may choose to leave it out)5. then back on the heat add 3 and 3/4 cups of cold water and bring back to the boil6. when you have a rolling boil turn heat to low lid on and do not remove for at least 20 to 30 minutes7. then fluff the rice and it is ready to serveYou will find the rice has curled with the germ exposed and is perfectly cooked.

Think of an agate you find at the beach. You might know it's an agate when you found it, but it has to be put through a "polisher" to make it all pretty and shiny. Brown rice is the way it comes when the rice is harvested, husk and all (that's what makes it brown). White rice has been through the "polisher," the husk has been "polished" right off; and like the lowly potato,,,,all the nutrients found in the skin of the potato are lost when you only eat the "white part."

I just use a rice cooker. Ummm all my mom's friends do - and they're little old ladies from Hong Kong. If I'm eating leftovers, my favorite method is a quick stir-fry. Lower-cal would be to nuke it with an egg on top.

Definitely invest in a rice cooker. I had the worst time with rice (unless following Gina's recipes :-) until I bought a rice cooker. They're not very expensive -- I have a small one that I use to steam veggies too.

If you're having trouble with white rice, try to rinse it first. Sometimes it's just too starchy. Rinse it in a pot or strainer about 5-6 times, and then cook it normally. (2:1, water:rice, bring to a boil, reduce to a simmer for 45-60 min.) Otherwise, I'd agree with the others, rice cooker!

I'm going to try the baking method and see how it turns out. Sounds great on a chilly day, but maybe not so great for the warmer months. I know lots of you love your rice cooker, I've never been a fan. I have one for years still in the box!

You've got to take it out of the box Gina! I use mine for everything, from rice to steamed veggies to chilis, soups, and curries; the list could go on and on. I've even made bread in it! It's kind of like a cross between a dutch oven and a pressure cooker.

Mine was a gift and I didn't take it out of the box for close to two years, but since I did I haven't gone a week without using it!!!

I never measure water and rice anymore when I make brown rice. I found directions a few years ago that I've followed, which are roughly the same. They recommended about a 4:1 water to rice ratio, 25 minutes cooking, drain, and 5-10 minutes steaming in the pot with the lid on. Works for me every time (unless I add too much rice to the water--a hazard of not measuring).

I got a rice cooker once, when I started using brown rice instead of white, and it broke within two uses. Decided I didn't need another contraption taking up spacce in my tiny apartment kitchen.

I'm new to this site, and am instantly addicted - I must have spent 5 hours this week browsing... but, there's one thing absolutely driving me crazy. If you click the photos in the posts, it just links to a larger version of the image, instead of a link to the recipe itself. I go through all my opened windows, and it's just photos! My unrequested 2 cents. Still adore the blog!

I always use wholegrain brown rice or brown/ wholegrain basmati rice- we never have white rice anymore. I prefer it. I never seem to have a problem cooking rice- I don't measure the water, only the rice. I think it's strange as my boyfriend always asks me exactly how to do it because every time he cooks any type of rice it doesn't work- even when he does what I tell him it won't work. Mine just always does.

I made some dirty brown rice the other day, inspired by your recent recipe. It was lovely! So thank you for that!

I always cook my brown or wild rice in a 50/50 mixture of beef or chicken stock, and some dehydrated onion flakes. I usually bake it in the oven (as posted above), but I'm going to try your method next time. I like the idea of steaming it for the last few minutes.

I have 2 small bags of Goya brown rice at home that I have been meaning to make for my family (but still have not). Thanks for posting these instructions, hopefully I get it right on my first try!

Does brown rice have a different taste from white rice and if so, would it pair well with pork? My husband is a BIG rice lover and if it is slightly off on salt, he can notice! I'm hoping the flavor isn't too far off from white rice. He is so picky about his rice!

Brown rice does taste different. It has a richer, nutty flavor, whereas white rice tastes pretty much like nothing. It's also firmer/chewier than white rice. It's delicious! And I don't see any reason why it wouldn't go with pork!

I'm lazy and always just add 1/2 cup rice to my rice cooker with 1.5 cups water, 1 tsp olive oil and cook for 37 minutes. I think each rice cooker is different, but these values are SO perfect for my cooker! thanks for a perfect stove top version!

Wow, there are so many great tips here on how to perfect brown rice! I love pairing chicken breast topped with sauted mushrooms with brown rice. Its a great way to get a little extra fiber into the meal and now I can (hopefully) perfect my cooking technique!

I stink at making brown rice, seriously, I make kitchen / cooking resolutions every January and one of mine this years was learn to cook brown rice. Going to have to give this recipe a try. NO MORE CRUNCHY RICE :)

I just discovered making brown rice in the microwave using Mahatma Rice's directions and love it! Cooking Directions - In the MicrowaveCombine 1 cup brown rice, 3 cups water in a 2 ½ quart microwave-safe dish. Microwave UNCOVERED on HIGH for 10 minutes. REDUCE power to 50%, microwave uncovered 20 minutes. Allow rice to sit for 5 minutes. Fluff with a fork and serve. Do not add salt or butter/margarine to the rice until AFTER the rice is cooked.

NOTE: These directions are based on cooking in an 1100 Watt microwave oven only. Cooking in a higher power microwave oven is not recommended. Cooking in a lower power microwave oven requires a longer time to cook. If your microwave does not have variable power settings follow manufacturer's directions.

Hey ! I looked at most of your comments and had to add my own. I make brown rice ALL the time and it comes out perfect every time and I freeze the leftovers. I just add 3 cups brown rice to a 9X13 pan, pour on 6 cups water (or broth) add salt and a big spoonful of coconut oil. Cover with foil and bake at 350 degrees for 1 hour. Done!

I love brown rice in a salad I adapted from "Raising the Salad Bar.". I never expected brown rice complement black beans, but they work well together. I put lots of red onion and cilantro into the mix, and make some type of limey vinaigrette to give it some depth.

Hi Gina, thanks for validating this method. I've been using it for a couple months and have my family off white rice now! I use a brown basmati that I buy at Costco.In answer to KimP, I make 2 cups of rice every time and freeze the extra in family size portions. To defrost: transfer to microwaveable serving dish, use defrost setting for 60 sec, check rice & break up the pieces, then micro on high to heat it up. When I just used high, it overcooked the outside and the inside was frozen. This is quick, easy & yummy to use in Gina's fantastic cilantro lime rice. Yummmmmm. Kathy

I tried this yesterday, but my rice burnt as soon as I drained and put back in pot. Pot was off of the burner, but it still burnt. What can I do differently? I have a history of either undercooking or overcooking rice. I think I'll try the baked method and if that doesn't work - the rice maker.

I am just a failure at brown rice. (it's okay, I'm confident in other areas of my cooking life). This was a total flop. Do I dare try again? It hardly retained any water during the 30 minutes it cooked, so it was nice and crunchy :). Going to try the oven method next, but any thoughts on what I could have done wrong? Not high enough temp? Not low enough? I love brown rice & I'm going to master it. Someday :)

How I wish I had read this sooner! Last nights brown rice was undercooked & crunchy....last week's was so mushy we didn't even eat it. I'll try again & hope to master. Thanks for the tip about freezing it too - I had no idea. Your blog is great Gina!!

No offense to all of the lovely ladies here, but this website is about Gina's recipes and what works for her. there are plenty of other forums out there to discuss YOUR recipes, rice-cookers, instant rice and the like. It would be great to read comments related to THIS recipe only rather than scroll through endless pages of off-topic, semi-related conversations.

If I wanted to add vegetables to this recipe (like your Jamaican Red Beans and Rice Recipe) how would that work? With the Jamaican Rice you sauteed the garlic, onion, scallion and thyme but for this recipe you boil the water first...Help =/

We've been trying to eat more brown rice in place of white, but I hadn't got the hang of making it yet until I tried this method tonight. It came out perfect! We had it with your Asian Turkey Meatballs, one of our new favorite meals!

Ok so I think this was asked but never really saw an answer...if you make the larger portion and freeze leftovers, how long will they last? Also what is the best way to re-heat? I find rice is usually hard the next day and this is a concern. Thanks so much, I'm new to this site and already love it!

We only use brown rice also. I always cook it in my rice maker. I read that you should let the rice soak first for a few hours before cooking (and then drain before cooking), and now that I do that, it always turns out great. In fact, after I started soaking the rice first my husband said he never liked it before, just ate it because he knew it was healthier for him, but now he loves it and would prefer it over white.

I tried this and was amazed! Thank you for figuring out this "golden rice ratio" lmao.If I wanted to make a recipe with a bunch of herbs- at what point should I put them in? In the beginning? Middle?This is the recipe I want to make, but want to add in the extra water so its the ratio you have http://m.allrecipes.com/recipe/18307/indonesian-spiced-rice

WOW~ I made it on top of the stove just like the instructions and it came out Perfect!!! I had a used rice cooker that was given to me and it never came out this good, always underdone, but of course I didn't get an instruction book so I was just guessing.I've order a 3 tier steamer that says it cooks rice also so I will try that when it arrives. The baking recipe sounds like a breeze, so I'll give that one a try also!Thanks for the Great information!

I've not tried as of yet, but I just heard on the Food Network, that if you wash and soak your brown rice one hour before cooking, it comes out perfect every time. Having grown up on white rice, I've always used a rice cooker, but it doesn't always work with brown rice.

I just tried this tonight and was amazed at the results! My brown rice was fluffy and perfectly cooked for the first time ever!! My family always complains when I make brown rice, but tonight they didn't recognize it until I told them. Thanks so much for posting this method. It's a keeper! ;)

While it did not turn out gummy this time (YAY!!!!) it did not cool all the way (closer than before, but still not right) but was at least edible this time. *Sigh* I hate using Uncle Ben's steam microwave bags because of the chemicals, but seriously I'm clearly a rice moron. (Believe it or not I can cook!) *LOL* I'm going to give this method one more try (and cook it longer) and then the oven method I keep seeing pop up and see what happens. Clearly when I get this rice utopia figured out, I better make TONS and freeze it! Wish me luck... :)

This works. Very surprised. I'm naturally cynical about recipes and cooking methods that I find online but this works. I actually added a little Olive oil to the rice as it was simmering but I don't think that made a significant difference. I wa also surprised that it was still hot after 20 minutes of resting and self-steaming.

I used this way of cooking rice tonight and it came out PERFECT. I have been avoiding brown rice because I can never get it to come out right. It is always gloopy and sticky. Not anymore. Thank you for sharing this.

I made the switch to brown rice years ago, but could never master cooking it! For years, I've been living with mushy brown rice. Last night, I tried this recipe and the rice was the best I have ever made - it was perfect! Thanks, Gina!

I am SOOO trying this today. I have tried to cook brown rice in my rice cooker and in the oven. The rice was never tender. I hope this is what I need or else I am going to give up on brown rice for good and stick with Quinoa. Brown rice is much less expensive so I truly hope this works.

40 years ago when my grandparents were living in England they had an East Indian lady come in and do some cooking and cleaning for them. She often made rice and this is always the way she made it. It is also how my grandmother taught me to make rice.

YOU JUST MADE MY DAY, GINA. I've been trying for weeks to make brown rice that didn't taste disgusting. Today was my last shot before throwing out the rice and giving up. The rice came out delicious-just as good as at chipotle!

I have never been able to eat rice of any kind. I try it every so often to see if I can eat it since it is healthy but to no avail. It is a texture thing. I made this for my family and tried it and for the first time in my life I eat a helping of rice! Thank you for sharing this!!!

This is the 2nd time I've made brown rice with great results using 4 cups of boiling water instead of 8 cups. I have always used white rice till now! This was a nice change of pace for the better. Love the texture of it, too. Thank you!

I bought brown rice. I was making 2 cups of rice and I added 4 cups of water. I let it come to a boil, (almost no water in it) cover it (turn the heat down to low) and 40 minute later the rice was still hard. My hubby and kids didn't eat it! :( Like how long do I cook it for? Do I add the rice right away or do I let the water to start boiling? Do I soak it in water a couple minutes before cooking it? Please help me, Thank you.